Spinach and artichoke dip for the crock pot

RumChata Pudding Shots - These were 1 small box of instant chocolate fudge pudding 1 Cup of milk 1 Cup of RumChata Whisk that together til smooth. Then whisk in 1 8 oz tub of Cool Whip til smooth. Put into the cups and lids and freeze a couple hours! A party hit!

The Best Ever 25 Soups and Stews For Fall! This is an excellent list of delicious comfort food! - The Slow Roasted Italian

25 soup and stew recipes: the ultimate comfort food guide

Crock pot hot chocolate! Use two bags of chopped up Ande's mints, one bottle of rum chata, two small cans of sweetened condensed milk, one small carton of heavy whipping cream, and 4 cups of milk! Double to make a large pot. Just mix everything together, set on high for 2 hours stirring occasionally and then enjoy :)

Mint Hot Chocolate in the Crockpot Crock Pot Hot Chocolate Use two bags of chopped up Ande's mints, one bottle of Rum Chata, two small cans of sweetened condensed milk, one small carton of heavy whipping cream, and 4 cups of milk! Double to make a large pot. Just mix everything together, set on high for 2 hours stirring occasionally and then enjoy

Mint RumChata crock pot hot chocolate! Use two bags of chopped up Ande's mints, one bottle of rum chata, two small cans of sweetened condensed milk, one small carton of heavy whipping cream, and 4 cups of milk! Double to make a large pot. Just mix everything together, set on high for 2 hours stirring occasionally and then enjoy :)

Parmesan potato chips -sounds divine! Slice potatoes (2lg) into very thin slices (1/4 inch). Toss potatoes in (3Tbsp) olive oil, Italian seasoning (1tbsp) and salt (1tsp) in a ziplock bag to coat. Place in a single layer on a baking sheet lined with foil. Bake at 450 for 15 -20 minutes, until lightly brown. Top with Parmesan cheese and bake an additional 5 minutes.

Gina's Skinny Recipes - Chicken Broccoli Noodle Casserole

Shredded chicken breast and broccoli cooked with noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones! Chicken and Broccoli Noodle Casserole

pan-seared scallops recipe | use real butter & white wine

Buffalo Chicken Tacos. - ***** These are very easy to make, inexpensive and tasty. The kind of food that is so good you keep eating, even though you are full.

buffalo chicken tacos. #bread #chicken #dinner #food #tacos #yummy

WEDNESDAY, SEPTEMBER 21, 2011 Buffalo Chicken Tacos It’s my husband’s favorite time of the year…football season! My husband, Eric, loves spending all day Sunday watching his football games, screaming his head off when the quarterback makes a good or bad play or laughing his butt off when you he sees a fat linebacker do a victory dance. He’ll be partaking in these fun man-ly activities until Superbowl. Help me. However, you will not find me watching football all day with him because I try and work on chores for our house. Whether it be cleaning the bedrooms, doing loads of laundry, menu planning, clipping coupons, or finding recipes online for dinner to make for the week – it’s my wifey duties, right? The truth is….I don’t really enjoy watching football. It’s not my favorite sport to watch, it’s entertaining at times, but not my cup of tea. Don’t get me wrong, I absolutely love hosting our Superbowl parties, but I’m all about the tasty grub and funny commercials. Buffalo chicken dip is one of the crowd’s most favorite dips – buffalo sauce, chicken and cheese – it’s pretty smacktastic and addicting. This is a tasty fusion of the buffalo chicken dip rolled up into a taco, so much easier to eat and perfect for those hungry football fans. Sunday funday + buffalo chicken tacos = the best football grub ever. Buffalo Chicken Tacos Adapted from Prevention RD Printable Recipe Ingredients: 1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces ⅓ cup flour 3 tablespoon cornstarch ⅛ teaspoon cayenne pepper 1 teaspoon garlic powder ⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment 1 Tablespoon olive oil 10 6-inch yellow corn tortillas Toppings: Shredded butter Lettuce Diced onions mixed with cilantro Avocado slices Ranch dressing Green onions, sliced thinly Preparation: Heat a large Dutch oven over medium-high heat. In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture. Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

Grandkids want ice cream, grandma doesn't want to do dishes. LOL Make my own Chocolate Chip Cookie Dough Bowls. Form dough over bottom of muffin tins, bake at 350 until done, let cool, remove and fill with icecream. You will be the bestest grandma around!!

bake cookie dough on the bottom of the muffin pans to make cookie bowls for ice cream - great idea have at try!

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan
(Makes 4-6 servings, recipe created by Kalyn)
8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese
Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.
Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.